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Pistachio Cheesecake Without Baking

Featured in Sweet Treats from My Kitchen.

No-bake cheesecake with pistachios and mascarpone. 30 minutes preparation plus 3 hours chilling time. A creamy cake for 12 servings.
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Rehan Magic House Recipes
Updated on Fri, 04 Apr 2025 13:30:13 GMT
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A creamy no-bake cheesecake combines a crispy cookie base with a silky pistachio-mascarpone cream. The combination of nutty aroma and delicate texture makes it a special dessert.

Our Basic Ingredients

  • Butter cookies: For crispy base
  • Mascarpone and cream cheese: Creamy foundation
  • Pistachio cream: Intense flavor
  • Whipping cream stabilizer: For stability
  • Chopped pistachios: Decoration
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Pistachio Cheesecake No-Bake – Creamy, Nutty and Simply Heavenly | magichouserecipes.com

The Path to Perfect Cheesecake

Develop the base
  • Crumble cookies and mix with butter
  • Press firmly into form and chill
Prepare the cream
  • Whip cream with mascarpone
  • Mix cream cheese with pistachio cream
  • Carefully combine both mixtures
Final completion
  • Spread cream on base
  • Cover with pistachio cream
  • Decorate with chopped pistachios

Storage

  • Keeps in refrigerator for up to two days
  • Let stand at room temperature for 15 minutes before serving

This no-bake cheesecake is an elegant interpretation of the classic cheesecake, distinguished by its pistachio aroma and creamy texture.

Creative Variations

  • Refine with white chocolate
  • Try other nut varieties like hazelnuts
  • Flavor with coffee or espresso
  • Raspberries for a fruity note
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Serving Suggestions

  • Garnish with fresh berries
  • Drizzle caramel sauce over
  • With gold dust for festive occasions
  • Serve with espresso

Decorative Elements

  • Sprinkle pistachio brittle
  • Use edible flowers
  • Add chocolate shavings
  • Dust with powdered sugar

Frequently Asked Questions

→ What pistachio cream works best?
100% pistachio cream without additives is best. Alternatively, homemade paste from ground pistachios.
→ Can I use other cookies?
Yes, digestive biscuits or whole grain cookies also work well. The main thing is they crumble easily.
→ Can I freeze this cake?
Yes, for up to 3 months. Thaw in the refrigerator. The texture may change slightly.
→ Why isn't the cream setting?
Don't forget whipping cream stabilizer and chill long enough. Process all ingredients well chilled.
→ How long does the cake keep?
In the refrigerator for 3-4 days. Cover well so it doesn't absorb odors.

No-Bake Pistachio Cheesecake

Creamy no-bake cheesecake with pistachio cream and crunchy cookie base. A delicious combination with no baking required.

Prep Time
30 Minutes
Cook Time
~
Total Time
30 Minutes
By: Reham

Category: Desserts & Sweets

Difficulty: Intermediate

Cuisine: American-Middle Eastern fusion

Yield: 12 Servings (1 no-bake cheesecake)

Dietary: Vegetarian

Ingredients

→ For the cookie crust

01 120g butter cookies or graham crackers, finely crushed
02 75g unsalted butter, melted
03 A pinch of sea salt to enhance flavor

→ For the pistachio cream filling

04 200g heavy whipping cream, cold
05 300g mascarpone cheese, at room temperature
06 2 packets whipped cream stabilizer (about 16g total)
07 30g granulated sugar
08 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
09 200g cream cheese, softened
10 150g pistachio cream spread (store-bought or homemade)

→ For the topping

11 150g pistachio cream spread for drizzling
12 3 tablespoons pistachios, roughly chopped

Instructions

Step 01

Line the bottom of an 8-inch (20cm) springform pan with parchment paper. In a medium bowl, combine the finely crushed cookies with melted butter and a pinch of salt until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to create an even layer. Refrigerate while preparing the filling.

Step 02

In a large bowl, use an electric mixer to whip the heavy cream, mascarpone, sugar, vanilla sugar, and whipped cream stabilizer until stiff peaks form. In a separate bowl, mix the cream cheese and pistachio cream until smooth. Gently fold the pistachio mixture into the whipped cream mixture using a spatula, maintaining as much air as possible for a light texture.

Step 03

Spoon the pistachio cream filling onto the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to remove any air bubbles. Cover with plastic wrap and refrigerate for at least 2-3 hours until the filling is set.

Step 04

When ready to serve, gently warm the pistachio cream for the topping in a small bowl over hot water or in short bursts in the microwave until just pourable. Drizzle or spread over the top of the chilled cheesecake, then immediately sprinkle with chopped pistachios. Return to the refrigerator for 30 minutes to set the topping before slicing.

Notes

  1. For best results, use an 8-inch (20cm) springform pan, which creates the perfect height-to-width ratio for this dessert.
  2. The cheesecake needs at least 2 hours of chilling time to properly set, but overnight refrigeration will yield the best flavor and texture.

Tools You'll Need

  • 8-inch (20cm) springform pan
  • Electric mixer (hand or stand)
  • Small saucepan or microwave-safe bowl for heating pistachio cream

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (from cookies - can use gluten-free cookies for alternative)
  • Contains dairy (butter, cream, mascarpone, cream cheese)
  • Contains tree nuts (pistachios)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 465
  • Total Fat: 37 g
  • Total Carbohydrate: 28 g
  • Protein: 7 g